If, like us you like to make each dish of the Christmas dinner a standalone meal in itself, then this recipe will make you very happy. You can also use the lattice on its own for topping your Roast turkey or chicken (find our bacon lattice covered roast chicken recipe here). We love adding this bacon lattice (or bacon weave) to pretty much anything around Christmas time, but our particular favourite way to use the bacon lattice is to top stuffing with it. If you want to upgrade your stuffing this year, try this bacon lattice stuffing recipe for the ultimate side dish.
– 2 packs of The Jolly Hog British Smoked Streaky Bacon
– 1 pack of The Jolly Hog Proper Porkers sausages
– 1 pack of The Jolly Hog Caramelised Porkers sausages
– A handful of chopped chestnuts
– Tbsp of wholegrain mustard
– 4 Sage leaves
– Cranberry Sauce (optional)
– Make the bacon weave with the streaky bacon. Start by lining a baking sheet with foil and laying out 12 bacon strips side by side to create a base.
– Weave in the next twelve rashers, by lifting up every other rasher of bacon from the base layer and laying the next piece across them.
– For each new piece of bacon alternate the rashers that you fold up from the base layer.
– Continue until you have weaved a square 12×12 rashers in size.
– For the stuffing, remove the all the sausages from their skins and mix together. Add the chopped chestnuts, wholegrain mustard and mix together.
– Put the sausage mixture into an oven dish and lay the bacon lattice on top.
– Tuck in the edges of the lattice, around the sausage meat, then brush with cranberry sauce and sprinkle the sage leaves and herbs.
– Cook in medium temp for approximately 30 minutes.